Braised Pork Shoulder

I workout with a group of women since the beginning of the year.  It has been a blessing and also a great opportunity to build new relationships, learn about healthy eating and challenge ourselves to get fit. A few months ago I became Homewood Fit Chef, and we started offering to the women meals ready to bake to take home once a week.

The menu is based on Paleo friendly meals (a diet based on lean proteins, vegetables, fruits, healthy fats, nuts and nothing processed).  It's been a fun challenge to cook things in a different way but making them still tasty.

A few weeks ago I made this meal.  Braised pork shoulder with a side of cauliflower mash.  It was a hit!  I promised a few friends to post the recipes in the blog, so today I'll be sharing the Pork Shoulder recipe and the cauliflower mash will be posted very soon.  Hope you enjoy!

Ingredients:


2 Tbsp. coriander seeds, toasted
2 Tbsp. cumin seeds, toasted
2 Tbsp. fennel seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 large onion, sliced
3 stalks of celery, cut into chuncks
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Directions:

Using a spice grinder, grind the coriander, cumin and fennel seeds until they are a fine powder. If you don't have a spice grinder a mortar and pestle will do the trick :)

Preheat the oven to 375 degrees F. 

Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly. 

Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove. Lower the heat to medium and toss in onions, celery and season them with salt and a sprinkle of crushed red pepper. Cook the onions and celery until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer. 

Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven. 

After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour. Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate. 

Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.Slice the pork and serve with veggies and juices. 

Source:  Recipe courtesy of Anne Burrel - Adapted